USE OF MULTIPLE STANDARDS TO DEFINE SENSORY CHARACTERISTICS FOR DESCRIPTIVE ANALYSIS - ASPECTS OF CONCEPT-FORMATION

被引：20

作者：

ISHII, R

OMAHONY, M

机构：

[1] Dept of Food Science & Technology, Univ. of California, Davis, California

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05395.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

As a standardization procedure for judges, prior to descriptive analysis, a set of standards gave superior concept alignment to a single standard in the definition of a given beverage descriptor. Some of the standards defined stimuli which were to be included in the concept of the beverage flavor while others defined stimuli which were sufficiently different not to be included. Multiple rather than single standards might be suitable reference samples to define sensory characteristics for descriptive analysis.

引用

页码：838 / 842

页数：5

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